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3 Step DIY Buddha Bowls

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 6 servings

Ingredients
  

  • 1 cup EACH lentils and barley
  • zucchini/cucumber/carrot ribbons, roasted red peppers/beets,
  • artichoke, baby spinach
  • falafel, hummus, grilled steak or chicken, roasted chickpeas
  • crumbled feta or goat cheese, tangy yogurt, sliced radishes, pomegranate seeds
  • DRESSING
  • 1/4 cup canola oil
  • 2 tbsp lemon juice
  • 1/2 tsp of dried or 1 tbsp minced fresh mint
  • 2 cloves garlic, minced
  • 1 tsp lemon zest
  • 1 Tsp hummus (optional

Instructions
 

Step 1:

  • Make the lentil-barley base.* Add about 1 cup to each bowl.

Step 2:

  • Choose a flavour inspiration (see below). Build your bowl. Add two vegetables (about 2 cups) and a hunger-curbing protein add-on (about ½ cup).

Step 3:

  • Make and add the dressing. Garnish.

*Lentil-barley base:

  • In a large pot, combine 8 cups water, 1 cup EACH lentils and barley (rinsed). Bring to a boil. Cover tightly, reduce heat and simmer until they are tender, about 15-20 minutes (avoid overcooked/split lentils). Drain and rinse in cold water to cool completely (keeps 5 days in fridge). Set aside. You can also use canned lentils and leftover barley.

Middle Eastern inspired options:

  • Veggies: zucchini/cucumber/carrot ribbons, roasted red peppers/beets,
  • artichoke, baby spinach
  • Protein add-ons: falafel, hummus, grilled steak or chicken, roasted chickpeas
  • Garnishes: crumbled feta or goat cheese, tangy yogurt, sliced radishes, pomegranate seeds

Dressing:

  • Whisk together in bowl/jar: 1/4 cup canola oil, 2 tbsp lemon juice,
  • /2 tsp of dried or 1 tbsp minced fresh mint, 2 cloves garlic, minced and 1 tsp lemon zest, minced. For a creamy dressing, stir in a spoonful of hummus.